Recipes
Red Curry Ground Beef Noodles
4 Servings
25 Minutes
Easy
Spicy, slurpy, and totally addictive—these Red Curry Beef Noodles bring bold Thai flavors with zero fuss. Juicy ground beef simmers in a rich coconut curry broth, soaking up all that umami goodness. Toss in silky noodles, tender veggies, and finish with a pop of lime. It’s cozy comfort food, Instant Pot style!
INSTRUCTIONS
- Set the Instant Pot to Sauté – High/More. Add vegetable oil, then add the ground beef. Season with salt and black pepper. Cook for 3-4 minutes, breaking it apart until browned. Stir in the minced ginger, minced garlic, and cornstarch, cooking for 1 minute until fragrant.
- Stir in red curry paste, soy sauce, fish sauce, brown sugar, beef broth, coconut milk, turmeric, coriander, and eggplant. Scrape the bottom to deglaze.
- Lock the lid and Pressure Cook on High for 5 minutes. Immediately release the pressure.
- Open the lid and add the rice noodles, shiitake mushrooms, bell pepper, and bok choy. Lock the lid again and Pressure Cook on High for 1 minute. Allow the pot to naturally release steam for 5 minutes, then flip the valve to release any remaining pressure.
- Ladle the curry beef noodles into bowls. Top with scallions, cilantro, crushed peanuts, and a squeeze of lime. Enjoy!
Notes
If the broth is too thick after cooking, stir in extra broth or hot water (¼ cup at a time)., For a milder curry, reduce the red curry paste to 3 tablespoons., Swap ground beef for ground turkey or plant-based crumbles for a variation.
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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